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Gluten-Free Chocolate Brownie Cookies

★★★★★ from 7 reviews

(Last updated January 7, 2021)Cookies

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These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey – they’re like a brownie in cookie form! These cookies are naturally gluten-free.

These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.March 2016 Update: This recipe is old favorite that was originally posted on December 31st, 2013. I updated the photos in March 2016 to show off just how beautiful and fudgy these cookies are. For memories’ sake, the text and recipe is left the same as when it was originally posted back in the day…so I’ve already (unfortunately) finished my time studying abroad. Enjoy!

It’s the final day of the year, and I’m waking up in London! It’s the first days of my semester abroad, living in a new city. I arrived yesterday with my best friend Paige around 2pm. We took a taxi to the hotel, and set off to explore a little bit. These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.We got our new British phones and some toiletries, albeit only after a long while wandering around Oxford Circus and going in way too many phone stores, ate dinner, and proceeded to pass out for 15 hours. Guess we needed a little bit of sleep!We’re still drowsy/jet-lagged, but also so ready for an amazing New Years Eve in London! This is going to be a short post, 1) because our Internet is almost expired, and 2) we really need to get out of bed and go run some more errands in our new city.

But these cookies though, I couldn’t not share them with you guys. These cookies are rich, decadent, and sooooo chocolatey. These are a cookie that you would have no idea are gluten-free, and honestly, flour in these would just tone down the chocolatey-ness which simply would not do.

These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.These are brownie cookies to the core with their deliciously rich fudge center, and I know they’re a recipe I’ll be making again and again. It’s also incredibly nice that they come together so easily! You could use a mixer if you wanted, but why both with the extra dishes? I used a wooden spoon and a bowl and they came together perfectly – just make sure to mix together your butter and sugar fully before moving on with the recipe.

I also like using chocolate chunks in these cookies. The big chunks get super melty and stay melty in the middle of these cookies, resulting in some seriously bold chocolate flavor that will satisfy even the biggest of chocoholics. Also…definitely don’t over-bake these guys! If anything, err on the side of under-baking. You want these to be ooey-gooey.

These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.The final touch to make these outstanding? A sprinkle of flaky sea salt! The salt is the perfect complement to help balance out the slight sweetness and bittersweet chocolate. It takes these already-bomb cookies to the next level. Enjoy!

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These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.

Gluten-Free Chocolate Brownie Cookies

★★★★★

4.1 from 7 reviews
Print Recipe

Ingredients

Scale
  • ½ cup unsalted butter (room temperature)
  • ½ cup brown sugar
  • ⅓ cup white sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cocoa powder
  • 1 cup semi-sweet chocolate chunks
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Thoroughly mix together the butter and sugars until completely combined. Add the egg and vanilla and stir until combined.
  3. Add in the baking soda, salt, and cocoa powder and mix until smooth. Stir in the chocolate chunks. Use a cookie scoop to shape cookie dough balls. Sprinkle with flaky sea salt, if desired.
  4. If you want thick cookies, place dough in the freezer for 15 minutes before baking. You can also place the cookie dough in the fridge for up to 3 days before baking.
  5. Bake for about 10 minutes or until set around the edges but still gooey in the center. Let cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Notes

Recipe adapted from Yammie’s Gluten Freedom

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.
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  5. Taylor @ FoodFaithFitness says

    These look SO delicious. I am all over these cookies. Want all the cookies. NEED all the cookies. You are a rockstar with the whole gluten free thang going on! Have an amazing time in London and Happy New Year! God bless :) xo

    Reply

  18. [email protected] says

    These cookies look so rich and delicious! You are going to have the best time in London. I did a semester in London many years ago :) Can’t wait to read about everything you do and see.

    Reply

  22. Stacy | Wicked Good Kitchen says

    Rachel, these chocolate brownie cookies of yours look divine! I, too, experimented with using cocoa powder as flour and it works marvelously! Hope you’ve had/are having a fabulous time in London! Can’t wait to read your next posts. HAPPY NEW YEAR! xo

    Reply

  27. Linda says

    These have been a big hit. I’ve made them at least 3 times already for various individuals and groups and made sure the ones who might “shudder” at the word “GF” in a recipe understand that the recipe doesn’t have any GF ingredients…just lacks flour. I tend to call them flour-less more than GF because of the label but whatever you call them…they are a BIG HIT and easy to make (and the recipe doubles well too!). I made them again this AM and got 101 (love that 1!) from a double batch to share with 3 different parties and will still have enough to share with a 4th party tomorrow. Win-win!! Thanks for a keeper recipe!!

    Reply

  28. Amy @ Elephant Eats says

    Sorry I’m late, but have so much fun in London! It’s definitely my favorite of all cities I’ve been in Europe…not sure why. These brownie cookies look amazing. What could be better than a brownie and cookie combined!

    Reply

  30. Emilie says

    I just baked a batch and they are amazing. They taste exactly like double chocolate chip cookies I get at Tim Horton’s, except gluten free and even better. I jokingly told my roommate I messed up the batch and hence I will be a good friend and eat them all haha.

    Reply

  31. julie says

    I have no idea how big your supposed to make these.I just took a easpoon and scooped up a blob. I think thats too much since one poster said she got 101 from a double recipe!! She must have made teeny tiny cookies! Im hoping my miuch larger blobs come out well..

    Reply

  32. D. Tui says

    Made a batch last night and they are YUMMY — my only question is the amount of salt. Was it supposed to be unsalted butter? I used regular salted butter and feel that it’s too much with the added salt. Think I would either cut the salt to 1/4 tsp or use unsalted butter. Will try again and see if it makes a difference. =)

    Reply

    • Rachel Conners says

      Hi D, I always use unsalted butter, so it was my mistake that it was not reflected in the recipe. It’s been updated to show unsalted butter! Hope you like them, and hope you LOVE them if you make them again with unsalted butter :) :)

      Reply

  33. Amy says

    I am a gluten-free newbie baker so maybe it’s just me, but I had no luck with these cookies. I made tablespoon sized balls but once it the oven they spread completely flat, turn a deep brown/almost black and aren’t even fully cooked. :( is there something I’m doing wrong?! I followed the receipe!

    Reply

    • Rachel Conners says

      Hi Amy. Since I’m not in the kitchen with you, I’m not sure exactly what went wrong! It sounds like your cookie dough may have been too thin if they spread so thin, but it’s odd that they didn’t even cook. To counteract them spreading, try refrigerating the dough for about an hour or until it’s thoroughly chilled before baking. I’m sorry I can’t be more help.

      Reply

  35. Cheyanne @ No Spoon Necessary says

    OMG, so jealous you are studying in London!!! I hope you live it up girlfriend… then again, that’s a duhhhh statement! Love these cookies, Rachel! I can almost taste their fudgy, chocolaty deliciousness from over here in the states! ;) Cookie perfection! Cheers, and have SO much fun in London!! <3

    Reply

  37. Denise @ Sweet Peas & Saffron says

    Aww isn’t it fun to have a blog record of your time abroad? I was lucky to do a semester abroad in Australia and it was just SO fun. I wish I had a blog or diary or something to read back on it! Anyway, these cookies look ah-mazing! So fudgy and that sea salt looks just perfect on top :)

    Reply

    • Rachel says

      It’s the best!! I also did “Abroad Bites” posts where I shared pics and talked about what I did…and it’s all things I never would have remembered otherwise. I love having the records :) Thanks so much, Denise!

      Reply

  40. [email protected] says

    I realize your study abroad in London is now a gorgeous memory but man, I don’t know what I crave more – that trip or these cookies! No, I do know – these cookies! I can’t handle that melt-y chocolate-y goodness! Well done, my dear!

    Reply

  44. marcie says

    Your cookies always look so amazing, and sea salt and chocolate does something to me every time! I love that these are gluten-free too — pinned!

    Reply

  47. Hallelah says

    these are goooood. I made a half-batch b/c I knew I’d have trouble not eating too many! I posted it on Facebook as a hint to all my friends who worry about what to make for me; this is perfectly delicious without any strange ingredients or a background in GF baking. Thank you!

    Reply

  48. Hallelah says

    these are goooood. I made a half-batch b/c I knew I’d have trouble not eating too many! I posted it on Facebook as a hint to all my friends who worry about what to make for me; this are perfectly delicious without any strange ingredients or a background in GF baking. Thank you!

    Reply

  49. Roz says

    HI Rachel,
    These cookies look amazing and I cannot wait to try them. I would prefer to make them non-dairy but I’m not interested in using margarine. Is there another fat that would work? Perhaps coconut oil? Or does the fat need to be solid in order to cream the sugar? Thanks for your help!

    Reply

  50. Carol Davidson says

    These were really good and really easy to make. I actually doubled the recipe, but instead of white sugar used 1/3 cup of splenda, and only 2/3 cup of brown sugar. I also left out the baking soda as I was making them for Passover. I also added in some cinnamon and cayenne pepper. They were a big hit

    Reply

  51. Lisa says

    Very yummy and very easy! I searched for a gluten free chocolate cookie to make to chop up into an ice cream pie. We made a “test batch” of these to see if the recipe would be good. I am wishing we would have doubled it! The batter tasted amazing, so we had a clue that the cookies were going to be good. I would give this 5 stars if there was a rating. :)

    Reply

  52. Rocksmom says

    Absolutely…hands down….my favorite, uber chocolate chip cookie recipe. You’re brilliant btw! ‍ They turn out perfect, easy to make. The only change is lately, I’m too cheap to buy vanilla, so I fine ground some coffee and add that instead. I’ve added nuts On occasion also. Lately I’ve been using Hershey’s Dark cocoa…. Delish! I’ve followed you for years and hope you’re baking for many more.

    Reply

    • Rachel says

      I’m SO thrilled to hear you’re loving them! Love your sub of the coffee for the vanilla (it’s truly crazy how expensive vanilla has gotten). Thank you so much for your kind words and feedback, hope you find many other recipes you love!

      Reply

  53. Butters says

    These are great! Very quick and easy and I love that there are no strange or hard to find ingredients. I didn’t have any chocolate chips so I added chopped almonds. Turned out really well, and I’m usually bad at baking. Thanks!

    ★★★★★

    Reply

  54. Shelby says

    So the taste of the cookies was perfect, but the cookies themselves turned out to be a disaster. I don’t know what I did wrong but I followed the recipe to a T and they were looking pretty liquidity so I decided to add some flour and thought that it was weird that the recipe didn’t call for that, but even after adding the flour the cookies turned out so flat and hard. Still taste amazing just flat.

    ★★

    Reply

    • Rachel says

      Hi Shelby, sorry you had trouble. Did you let the dough chill before baking? Adding unnecessary ingredients can also mess with the chemistry of a recipe as well, which could’ve caused the problems you encountered.

      Reply

  55. Amanda says

    I have made these cookies so many times now, and they are always a hit! Super rich and fudgey and delicious. I’m not GF, but I like to have one or two GF recipes in my repertoire, and these cookies are by far my favorite! Works great as a doubled batch, too. I get so many requests for this recipe once people have tried them! Thank you!

    ★★★★★

    Reply

  56. Hannah says

    I make these cookies all the time and they always come out perfectly! I use ghiradelli cocoa powder and white chocolate chips. So good. I made these for a party recently, and everyone raved about them. This is the perfect cookie!!

    Reply